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Ingredients
- 60ml (2 fl oz/1/4 cup) sesame oil
- 500g (1 lb 2 oz/2 1/2 cups) jasmine rice
- 1 long red chilli, seeded and finely chopped
- 2cm (3/4 inch) piece of ginger, peeled and grated
- 2 garlic cloves, crushed
- 375g (13 oz) green beans, trimmed and cut into 5cm (2 inch) lengths
- 125ml (4 fl oz/1/2 cup) hoisin sauce
- 1 tablespoon soft brown sugar
- 2 tablespoons mirin
- 125g (4 1/2 oz/3/4 cup) tamari-roasted almonds, roughly chopped
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Heat 1 tablespoon of the sesame oil in a 1.5 litre (52 fl oz/6 cup) flameproof baking or casserole dish. Add the rice and stir until well coated, then stir in 1 litre (35 fl oz/ 4 cups) boiling water. Cover and bake for 20 minutes, or until the rice is tender and all the water has been absorbed. Keep warm.
2. Meanwhile, heat a wok until very hot, add the remaining oil and swirl to coat the side. Stir-fry the chilli, ginger and garlic over high heat for 1 minute.
3. Add the beans, hoisin sauce and sugar and stir-fry for 2 minutes. Stir in the mirin and cook for 1 minute, or until the beans are tender but still crunchy.
4. Divide the rice among serving bowls. Stir the almonds through the beans, divide the mixture among the bowls and serve.
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